TOMATOES AND TUNA SALAD
Each summer, I look forward to making this salad when I have a bumper crop of tomatoes in my garden.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine tuna, cheese, mayonnaise, celery, onion, pickle, pickle juice, salt, celery seed and pepper. Chill. Cut tomatoes, not quite through, into quarters; place on individual plates and spread apart. Spoon 1/2 cup salad into each. Garnish with bacon bits if desired.
Nutrition Facts : Calories 368 calories, Fat 26g fat (7g saturated fat), Cholesterol 52mg cholesterol, Sodium 704mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 25g protein.
TUNA-TOMATO SALAD
This was something I made up while living on a student budget in Paris, France. This is another example of how the greatest things that come out of the kitchen are not a result of planning. I just looked around at what I had in the cupboard, put them together and it worked! It is a great starter or side dish. One rule though...you MUST add the blue cheese! It is what brings everything together. I kind of think of this as the French version of a caprese salad.
Provided by dk683
Categories Vegetable
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Arrange the tomato slices on a plate.
- Take the tuna out of the can and arrange on top of the tomato slices.
- For the dressing: If you buy tuna packed in oil, use a few teaspoons of that from the can and add the lemon juice. Otherwise use any vegetable oil or even olive oil, (vegetable oil is obviously more budget friendly) No need to add salt because the cheese is plenty salty.
- Crumble the blue cheese on top of the tuna and tomato. I used Roquefort, which is A-M-A-Z-I-N-G! But any strong blue cheese will work.
- Dress the salad simply with the lemon and oil and sprinkle over the thyme and pepper.
TUNA AND TOMATO SAUCE
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 sliced shallot in 3 tablespoons olive oil in a large skillet over medium heat until softened, 4 minutes. Add 3 tablespoons capers; cook 1 minute. Add one 14-ounce can cherry tomatoes; cook, stirring, until the tomatoes burst, 5 minutes. Smash with a spatula, then stir in one 7-ounce can Italian oil-packed tuna, breaking it into chunks. Toss with 12 ounces cooked spaghetti and 3 tablespoons olive oil, adding up to 3/4 cup pasta-cooking water to loosen the sauce; season with salt and pepper.
THE BEST TUNA SALAD
While we love many kinds of tuna salad, this classic version tops them all. The crispy celery and red onion give add zest and crunch, while mayonnaise and touch of mustard marry it all together. The lemon juice is optional as it's not traditional, but we strongly recommend it to brighten up the flavors of the final dish.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.
TOMATO, TUNA, AND BEAN SALAD
This main dish salad is perfect for lunch or a light dinner. Dill, quinoa, and Parmesan cheese are optional. I make the salad without these, then add them to change things up a bit when we eat the leftovers. Serve by itself or over lettuce.
Provided by Marcia
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 14
Steps:
- Whisk olive oil, vinegar, mustard, dill weed, garlic, sugar, and salt together in a large bowl. Add tomatoes, kidney beans, tuna, quinoa, basil, and onion; gently stir with a large spoon to coat evenly. Spoon salad into serving bowls; top each with about 1 tablespoon Parmesan cheese.
Nutrition Facts : Calories 406.5 calories, Carbohydrate 30.4 g, Cholesterol 23.3 mg, Fat 20.4 g, Fiber 6.3 g, Protein 24.9 g, SaturatedFat 3.4 g, Sodium 409.1 mg, Sugar 1.6 g
AVOCADO, TUNA, AND TOMATO SALAD
A light, quick lunch or even a small salad before dinner. Combines tuna, tomato, and avocado with lime, cilantro, garlic, and feta cheese.
Provided by Donna Martin
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 15m
Yield 2
Number Of Ingredients 10
Steps:
- Split avocado. Save skins and discard pit. Scoop contents into a bowl; slightly mash.
- Mix mashed avocado, tuna, tomato, feta cheese, jalapeno pepper, green onion, feta cheese, garlic, cilantro, lime juice, salt, and pepper together in a bowl.
- Scoop mixture back into reserved avocado skins and serve immediately or chill until serving.
Nutrition Facts : Calories 338.3 calories, Carbohydrate 14.9 g, Cholesterol 46.9 mg, Fat 22.1 g, Fiber 7.8 g, Protein 23.5 g, SaturatedFat 7 g, Sodium 472.7 mg, Sugar 3.9 g
GRIDDLED TUNA WITH BEAN & TOMATO SALAD
The fresh tuna in this dish has a lovely meaty texture that's even better when marinated before cooking
Provided by Good Food team
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 13
Steps:
- Put the tuna in a shallow dish, drizzle over the oil and lemon juice, scatter over the garlic and rosemary. Turn the tuna so it's well coated. Cover and put in the fridge for 30 minutes (you can leave it for longer if convenient).
- Tip the beans into a large bowl. Toss in the tomatoes, onion and rocket. Put the oil, lemon juice, mustard, honey and salt and pepper in a screw top jar. Seal and put aside.
- Heat a cast iron ridged grill pan or frying pan until very hot. Cook the tuna on a moderately high heat for 2 minutes each side - don't overcook or it will be dry.
- Shake the dressing. Pour over the salad. Mix. Serve the salad with the tuna on top.
Nutrition Facts : Calories 565 calories, Fat 26 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 2 grams sugar, Fiber 9 grams fiber, Protein 54 grams protein, Sodium 0.67 milligram of sodium
TUNA CAKES WITH ARUGULA-TOMATO SALAD
Quick and easy for a weeknight dinner, these hearty cakes are made from canned tuna with grated carrots slipped in for an extra boost nutrition.
Provided by Greg Lofts
Categories Food & Cooking Appetizers Finger Food Recipes
Time 35m
Number Of Ingredients 9
Steps:
- In a bowl, stir together Dijonnaise, lemon zest and juice, and pickle. Add tuna, carrot, and 1/4 cup panko; stir until well combined. Season to taste. Form into 4 firmly packed patties, each about 1 inch thick. Coat in remaining 3/4 cup panko, pressing it into patties with your hands to adhere.
- Heat oil in a large cast-iron or nonstick skillet over medium until shimmering. Add cakes and cook, flipping once, until crisp and golden brown on both sides, about 10 minutes total. Transfer to a wire rack; let cool slightly.
- Meanwhile, lightly drizzle arugula and tomatoes with oil, tossing to coat; season to taste. Serve cakes warm over arugula-tomato salad, with lemon wedges alongside.
TUNA, TOMATO, AND WHITE-BEAN SALAD
On the hottest of summer days, it's best to leave the oven off as much as possible. This salad for dinner recipe has you use the stovetop just once-to simmer potatoes and cook green beans. Other than that, it's smooth sailing to a practically no-cook dinner that's light, refreshing, and delicious.
Provided by Sarah Carey
Categories Food & Cooking Ingredients Seafood Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Place potatoes in a medium saucepan; add enough water to cover by 2 inches and 1 tablespoon salt. Bring to a boil, then cook until fork-tender, about 5 minutes. Using a slotted spoon, transfer to a plate. Return water to a boil; add green beans and cook until bright green and crisp-tender, 3 to 4 minutes. Drain.
- Mix together garlic and vinegar; let stand 5 minutes. Grate 1 or 2 tomatoes to yield 1/2 cup; add to vinegar mixture. Whisk in oil; season to taste. Cut remaining tomatoes into wedges, arrange on a platter, season, and drizzle with oil.
- Toss white beans with half of dressing. Toss green beans with 1 tablespoon dressing; arrange on platter with potatoes, tuna, white beans, and arugula. Season to taste, drizzle with remaining dressing, and serve.
CRUNCHY TUNA SALAD WITH TOMATOES
On a hot summer day, there's nothing more refreshing than this salad. I grow a few tomato plants in my garden and the fresh-picked taste makes the dish even more of a treat. -Diane Selich, Vassar, Michigan
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine mayonnaise, onion, celery, parsley and pepper. Stir in tuna. Serve with tomato wedges.
Nutrition Facts : Calories 280 calories, Fat 16g fat (3g saturated fat), Cholesterol 50mg cholesterol, Sodium 656mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
WHITE BEAN, TUNA AND TOMATO SALAD
Make and share this White Bean, Tuna and Tomato Salad recipe from Food.com.
Provided by BecR2400
Categories Tuna
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Flake tuna into a medium-size bowl; add next six ingredients; drizzle Dressing over all and toss gently to mix.
- Spoon onto lettuce leaves and top with chopped egg, if desired.
- Serves 4.
TUNA-STUFFED TOMATOES
Make our stuffed tomato recipe for a tasty Healthy Living Tuna-Stuffed Tomatoes dish! Everyone will love our stuffed tomato recipe.
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine all ingredients except tomatoes.
- Use serrated knife to partially cut tomatoes into wedges, starting at top of each tomato and being careful to not cut through to bottom of tomato.
- Fill tomatoes with tuna mixture.
Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 18 g
PASTA WITH TUNA & TOMATO SAUCE
This low fat, tasty pasta supper can be rustled up from tins and packets in the storecupboard
Provided by Good Food team
Categories Lunch, Pasta, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Heat the oil in a pan, throw in the onion and cook for a couple of minutes. Stir in the garlic, tomatoes, chilli and sugar. Season with salt and pepper and bring to the boil. Give it a good stir, then reduce the heat and simmer for 5 minutes.
- Meanwhile, bring a large pan of salted water to the boil. Add the pasta and cook according to packet instructions. Flake the tuna into the sauce and heat through. Drain the pasta, return to the pan and stir in the sauce and basil leaves if you have any. Serve with a generous grinding of pepper.
Nutrition Facts : Calories 553 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 102 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 0.52 milligram of sodium
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